Feta & Herb Salmon
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Looking to elevate a classic salmon fillet? Add feta and fresh herbs!
Feta and fish may seem like an unlikely pair, but this recipe doesn’t call for the typical crumbly feta cheese that you find on Greek salads. No, these fresh-caught fillets from Heinen’s Seafood Department are coated in a layer of Heinen’s Bulgarian feta.
What is Bulgarian feta? It’s a feta-style cheese that can be made with cow, sheep or goat milk. Its creamier than traditional Greek feta and features a salty, tangy flavor! The Bulgarian feta carried at Heinen’s is made with sheep’s milk and is by far one of the best on the market.
Mixed with an assortment of fresh herbs, evenly spread on top of the salmon and cooked in the oven for only 20 minutes, this is a fast way to give baked salmon a simple refresh.
Feta & Herb Salmon
Servings: 2
Ingredients
- 2 tsp. fresh chives, chopped
- 2 tsp. fresh parsley, chopped
- 2 tsp. fresh oregano, chopped
- 2 tsp. fresh rosemary, chopped
- Zest and juice of ½ lemon
- ½ cup Heinen’s Bulgarian feta cheese
- 1 lb. fresh skin-on salmon fillets
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- In a medium-size bowl, combine the chives, parsley, oregano, rosemary, lemon zest, lemon juice, feta, salt and pepper.
- Place the salmon on a parchment-lined sheet tray and generously season with salt and pepper.
- Evenly spread the feta and herb mixture on the salmon to completely coat the top.
- Bake in the oven at 400°F for 20-22 minutes, or until very lightly browned and cooked through.
